Yield: 24 5-oz. servings
Por k rub :
10 lbs. pork loin, center cut
1 cup ground kona coffee
1⁄4 cup cocoa powder (non-alkalized)
1⁄8 cup cinnamon, ground
1⁄3 cup orange zest
1⁄8 cup salt
2 tsps. black pepper, butcher-grind
Sauc e:
6 cups dried bing cherries
3 cups wine (or marsala, port, sherry or
brandy)
3 cups Spanish onions, cut into 1-in. julienne
1⁄4 cup garlic, chopped
1⁄4 lb. butter
2 sprigs fresh thyme, if desired
2 qts. veal or pork demi glace
as needed salt and pepper
1. Trim and pat dry the pork loin. Mix rub ingredients together and apply liberally to the pork loin.
2. Place pork in roasting pan and cook at 375°F until internal temperature reaches 145°F (1 to 11⁄2 hours).
3. For the sauce: Re-hydrate cherries in wine. Bring to a simmer; reduce liquid to 1 cup; set aside.
4. In separate pan, sauté onions and garlic in butter. Add two sprigs of fresh thyme, if desired.
5. Deglaze pan with wine/fruit mixture. Add degreased pan drippings from roast and demi glace, and bring to a simmer. Remove thyme (if used) and adjust seasoning with salt and pepper.
6. To serve: Place a pool of sauce in center of plate. Place 5-oz. sliced pork loin on top and drizzle more sauce around.
Recipe from Bill Doyle, CEC, Whitson’s Catering Manager, Stryker Orthopedics, Mahwah, NJ.